No, I definitely draw the line at rubbery jello! In fact, I don't think I can remember the last time I had jello... Thanks for the link to the pudding recipe!

Thanks for the reminder, Chusmabilly! I find that if I use an oil-based sauce like a vinaigrette and slightly warm (not hot) pasta, the sauce coats everything without getting too absorbed, so every...

Thanks for the clarification on the historical significance of this esteemed beer! Love the Czech beer snacks, too!

ataylor - that's a great question! I hope to do a full post on making potato gnocchi soon, so keep an eye out for that. In the meantime, I assume you're finding recipes for gnocchi ok, but are just...

I'm definitely curious to try EverNote - I heard about them a while back and your comments reminded me!

Sounds heavenly, everyone! MlleErica, I forgot to include the link to that yellow cake. Here it is!

Thanks, Greenandlean! This is actually almost exactly the recipe I finally wheedled from my grandmother! I'll be posting about my successful baking soon...

Thanks for all the advice so far, everyone! Ilovebutter, you make a great point about just investing in the expensive pot rather than replacing the cheaper one every few years - that's kind of wher...

I could see using it for a tomato - which bruises more easily - much more than an onion!

Good catch, C&D! Updating the recipe now.

Nice job mastering yeast, Uptown Girl!

Rosebud, I actually think a tablespoon or two of wheat gluten would be great for the no-knead bread! I find the the crumb on the no-knead can sometimes be a bit loose (like it tears a lot when you'...

Oh, that's great to know, belmontmedina! My last few pretzels did get pretty hard after a few days so it would be good to make batches next time.

Woops - good point, gildeddawn. Thanks for catching that!

There's a link to the recipe from the photographer's flickr page ( HERE

fardaesm - I use just the edge of the melon baller and dip out the seed. This removes minimal actual watermelon flesh and I find it faster than trying to pick out the seeds with a knife or spoon.

ilovebutter - I don't think our explanations are necessarily mutually exclusive. In fact, I think yours just goes into a little more depth than I was able to in this post. I kinda glossed over the ...

Thinking more about this now, I agree with intyrrell and anothersplash that this would make a great brunch or afternoon snack than an actual dessert. I think part of it for me was that I was expect...

Kdkaboom, are you keeping the whipping cream in the fridge? If so, it should stay whipped for at least a few hours. At room temperature, the fat will get warm and can't support the firm structure a...

Thanks for all the great ideas, everyone! This is great!